Melon ball 'martini'

From New York's Artisanal restaurant and found in " The New York Times Dessert Cookbook," this recipe can be made with any type of ripe melon except watermelon. If you like, use a smaller melon baller to scoop small holes into the melon balls; insert fresh berries to create "eyeballs."

1. Soften gelatin in the cold water. Heat Sauternes and lime juice in a medium saucepan over medium heat to a simmer; remove from heat. Whisk in gelatin; refrigerate until mixture begins to jell, about 25 minutes. Whisk the mixture until frothy; refrigerate 2 hours.

2. To serve, place a tablespoon of the gelatin mixture in each of 6 martini glasses. Divide melon among glasses; spoon on remaining jelly. Top each with lime zest and ginger slivers.

Note: Crystallized ginger is available in the supermarket spice section.

We made this recipe, from Machiko Chiba's "Japanese Dishes for Wine Lovers," in the test kitchen with both dashi broth (a Japanese-style broth) and canned vegetable broth. Make dashi broth with a 4-inch piece of kombu seaweed simmered in 4 cups water. (We purchased a package of kombu at Whole Foods Market with a recipe for dashi on the package. You may also find it at Asian specialty markets.)

3. Heat the broth and gelatin in a medium saucepan over low heat, stirring to dissolve the gelatin. Stir in the soy sauce and mirin. Raise heat to high; heat to a boil. Lower heat to a simmer; cook 3 minutes. Set aside to cool, about 2 minutes.

4. Place the broth mixture, peppers, zucchini, shrimp and okra in a lightly greased 2-cup mold or small loaf pan. Mix well; refrigerate until set, at least 8 hours. To serve, dip mold into very hot water 3-4 seconds. Invert a plate or platter over the mold; flip and unmold.

This recipe from "The New York Times Dessert Cookbook" hails from Fifty-Seven Fifty-Seven, the now-closed restaurant in New York City's Four Seasons Hotel. The unmolded jellied fruit syrup sits atop the berry compote and is garnished with whipped cream.

1. Combine raspberries, 2 cups of the water, 1/2 cup sugar and 1/2 teaspoon of the salt in a large saucepan over high heat. Heat to a boil, stirring; reduce heat to a simmer. Cook, stirring occasionally, 4 minutes. Remove from heat; set aside to cool 1 hour.

2. Line a fine-meshed sieve with a double layer of cheesecloth; add the cooked raspberries. Press down gently to strain; discard the pulp. (There should be 2 cups of raspberry juice.) Transfer to a medium saucepan; set aside.

5. Meanwhile, combine the mixed berries, remaining 1/2 cup of the water, remaining 1/2 cup of the sugar, orange zest and remaining 1/4 teaspoon of the salt in a medium saucepan over medium heat. Heat to a simmer; cook, stirring, until the fruit is syrupy and has almost dissolved, about 3 minutes. Remove from heat; transfer to a bowl. Cool; refrigerate, covered, 6 hours.

6. To serve, spoon mixed berry compote onto four plates. Dip the bottom of each mold into water; unmold onto compote. Spoon whipped cream on top of each, or pipe whipped cream into ghost shapes through a pastry bag fitted with a large round tip; press in mini chocolate chips for eyes.